Stability of β‐carotene in isolated systems
- 1 December 1979
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 14 (6) , 571-578
- https://doi.org/10.1111/j.1365-2621.1979.tb00903.x
Abstract
Summary: The effects of water activity, antioxidants and fatty acid methyl esters on the stability of β‐carotene in isolated model systems has been investigated. The rate of β‐carotene degradation decreases with the increase in water activity. Both BHA and PG stabilized β‐carotene at all water activity levels. Methyl stearate and oleate enhanced the stability of β‐carotene. Methyl linoleate stabilized β‐carotene during initial stages of slow oxidation after which it exhibited a strong prooxidant effect.Keywords
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